THE BEST ROYAL ICING RECIPE
Learn what royal icing is and how to make our easy royal icing recipe with egg whites that can be used for sugar cookies, for icing gingerbread, and other sweets decorating. Plus, learn how to store royal icing, how long royal icing takes to dry, and how long it lasts.
Provided by Kristen Evans Dittami
Time 5m
Number Of Ingredients 3
Steps:
- In a large bowl, combine the sugar, egg white, and water. Mix the ingredients together with a wooden spoon, until the icing is thickened and smooth, about 2 minutes.
- The icing will keep up to 2 days in an airtight container in the refrigerator. Before using, beat it with a fork. Stir in very small amounts of water if it seems too thick. Royal icing can be thinned simply by adding water (or lemon juice), or thickened by adding confectioners' sugar. Add liquid or confectioners' sugar in small increments, such as 1/2 teaspoon at a time, and mix thoroughly before deciding whether to add more. Use thinner, spreadable royal icing for "flooding" cookies for background work, and thicker royal icing for "piping" lines and making rosettes. To make your royal icing colorful, a few drops of food coloring will saturate your royal icing with any color of the rainbow. Just remember that a little coloring goes a long way-if the color isn't as dark or saturated as you want, keep in mind that it will darken as the icing dries.
Nutrition Facts : Calories 26 kcal, Carbohydrate 7 g, Sodium 2 mg, Sugar 7 g, ServingSize Makes 1 cup, enough to frost about 36 cookies, UnsaturatedFat 0 g
ROYAL ICING
This classic and simple royal icing recipe is a cookie decorating staple with a smooth consistency that sets quickly without hardening too much. Made with meringue powder it has a delicious taste and a smooth texture that's perfect for flooding and piping cookies.
Provided by Aimee Mars
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Sift the powdered sugar first by measuring it out and pouring it through a sifter or by pouring it into a fine-mesh sieve and shaking it through.
- Using an electric mixer fitted with the whisk attachment or a handheld mixer beat all of the icing ingredients together on a high speed for about 2 minutes. Check the icing by lifting the whisk to see if the icing drips back down and smooths easily back into the icing in the bowl. If it does the icing is ready. If the icing is too thick add more water 1 tablespoon at a time. If it's too thin add more powdered sugar 1 tablespoon at a time.
Nutrition Facts : ServingSize 1 cup, Calories 638 kcal, Carbohydrate 160 g, Protein 3 g, Sodium 59 mg, Sugar 157 g
ROYAL ICING I
Perfect icing for your gingerbread houses!
Provided by Diane
Categories Desserts Frostings and Icings Cookie Frosting
Yield 32
Number Of Ingredients 3
Steps:
- Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 15.6 g, Protein 0.5 g, Sodium 7.1 mg, Sugar 15.4 g
EASY ROYAL ICING
This classic decorating icing sets up and dries quickly. It's especially nice to use when cookies will be stacked on a plate. For accompanying recipes and decorating tips, visit Spring Has Sprung. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 cups.
Number Of Ingredients 3
Steps:
- In a large bowl, combine all ingredients. Beat on high speed with a portable mixer for 10-12 minutes or on low speed with a stand mixer for 7-10 minutes or until peaks form.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
ROYAL ICING
Royal icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal icing does not work well in high humidity.
Provided by Food Network
Categories dessert
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature.
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